Roasted Salsa

This will be your favorite salsa! A little more work, but worth the time and effort!

Ingredients -

10 Roma tomatoes (blanched, peeled & roasted)
10 tomatillos (roasted and peeled)
3 Poblano or Anahiem chiles (roasted)
2 red bell peppers (roasted)
4 Jalapeno chilies (roasted)
1 head garlic (roasted)
1 cup fresh chopped cilantro
1/2 cup fresh lime juice
1 Tablespoon sugar
1 Teaspoon chili powder

Preparation:

1. Roast the vegetables on a barbecue or under the broiler. If roasted with the skin on, then let cool and peel skin before chopping.

2. Coarsely chop the roasted vegetables.

3. Add to the rest of the ingredients and let stand refrigerated overnight.

4. Serve the next day with corn chips, or mix with mashed avocados for a delicious guacamole dip.

Cooking Tip

Roasting Peppers

After roasting the peppers place them in a paper bag and let them cool thoroughly. This will help them to sweat and the skins will come off better for a more perfectly roasted pepper.

Party Planning Tip

Choosing Wine

Determine the wine to accompany each course and how much you will need. If you are not sure, ask a wine steward or sommelier.